Peppercorn Catfish (Num Pang)

For the Peppercorn Glaze

• 1/2 cup honey
• 1 cup soy sauce
• 1 1/2 Tbsp sugar
• 2 Tbsp Kosher Salt
• 1/4 cup white distilled vinegar
• 3 Tbsp freshly cracked black pepper
• 1 (1in. piece) Fresh ginger peeled and thinly sliced into match sticks. Freeze-dried will work also.
• For The Catfish
• 4 (8oz) Catfish Filets
• 1 tbsp oil( vegetable or canola
• 1 teaspoon Kosher Salt
• 1 Tbsp plus 1 1/2 teaspoons freshly ground black pepper
• 5 scallions white and light green parts only, finely chopped
• Holy Pickled carrots (if you’re building the Sandwich)
• 3-4 large carrots grated (about 4 cups)
• 1 1/4 cup apple cider vinegar
• 1 cup distilled white vinegar
• 1 1/2 cup of sugar plus more if needed
• 2 Tbsp Kosher Salt plus more if needed

Preparation

1. In a large bowl whisk together sugar, vinegar, and salt until sugar and salt have dissolved.
2. Add carrots and stir to combine.
3. Let carrots sit in the brine for at least 20 minutes before using. When you taste they should be balanced. Not overly salty and more sour than sweet. Adjust flavor if needed.

The Pepper Glaze

1.  In a medium saucepan combine soy sauce, honey, vinegar, salt, and sugar.
2. Stir to combine then bring mixture to a boil over medium-high heat.
3. Reduce heat to medium-low and let simmer until sauce reduces by about half (10-12 minutes).
4. Stir in pepper and ginger. Cook for 30 seconds then turn off the heat.

1. Season both sides of the Catfish Filets with 1 1/2 teaspoons of cracked black pepper and salt.
2. In large nonstick skillet heat oil over medium-high heat. Add Catfish to skillet and cook until browned (about 4-5 minutes).
3. Gently turn Filets over and cook for two minutes then add 1/2 cup of the Glaze.
4. Continue to cook, basting the fish with the sauce often until the thickest part of the filet feels firm upon gentle pressure and Glaze is bubbling (2-3 minutes). Sprinkle with some or all of the remaining 1 Tbsp pepper if desired.
5. Transfer each filet to a plate and serve with sauce drizzled over the top with sprinkled scallions or build the Num Pang. Delicious either way.